Glazed Whole Beets
3 cans (15 oz. each) whole beets 5 t. sugar 1 T. flour 1/4 t. salt 1 T. cider vinegar
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Add bets; reduce heat. Cook, uncovered, for 4 to 5 minutes or until heated through. Serves 6 Source: Sylvia Lepczyk